I plan on making some pablano rellenos based on a recipe posted on the board a few times (Steven Raichlen's recipe) and have a couple quick questions.
Do you leave the skin on? Pablano skin is quite tough.
I plan on doing a couple racks of baby backs and want to serve these as an app. I am going to be cooking the ribs at about 275 dome. Will the peppers be successful if I cook them indirect at 275 with the ribs? How long do you think they might take 45 - 60 mins at that temp?
Thanks for your help!